- ¼ cup Garlic Gold® Oil
- Juice of 2 limes
- 1 Tablespoon mild chili powder
- 1 Tablespoon tamari
- 1/3 cup cilantro leaves, torn in half if large
- 2 6 ounce beef ribeye steaks, cut into one-inch cubes
- 2 poblano chiles and 2 red bell peppers, roasted (see instructions below), cored, seeds and ribs removed, and cut into one-inch squares
- 1 medium red onion, cut into one-inch pieces
- 1 dry pint cherry tomatoes
- 1 Tablespoon Garlic Gold® Southwest Nuggets
- Steamed flour or corn tortillas or cooked long-grain rice
To roast chiles and bell peppers, cook over a gas flame until charred on all sides, about ten minutes, turning often. While still hot, place chiles and bell peppers in a large bowl and cover. Allow to steam in the bowl for about 15 minutes, then remove the skins, deseed, and cut into one-inch pieces.
Whisk together the first five ingredients in a large glass or other non-metal bowl. Take out 2 Tablespoons of the marinade mixture; set aside. To the glass bowl with marinade in it, add the roasted cut peppers, beef, and onions; cover bowl. Allow to marinate at least 2 hours or overnight.
Prepare the grill, heating it up to high and oiling grate slightly so the vegetables do not stick. On metal skewers, alternate a piece of beef, a cherry tomato, onion, and then the two kinds of peppers. Keep repeating until skewer is full and then go to the next skewer and do the same until all the meat and vegetables are on skewers.
Grill for 5 minutes a side until done to your liking, turning frequently and brushing with remaining marinade. Remove from grill. Serve each skewer on a plate garnished with Garlic Gold® Southwest Nuggets, along with rice or warmed tortillas.